Yasemin Benderli Gökçe

Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

Mostafa Soltani, Didem Şahingil, Yasemin Benderli Gökçe et al. · Journal of Food Science and Technology · 2019 · 30 citations · Full text

Biomanufacturing, Camel Chymosin, Chemical Composition +10

Influence of purple basil (Ocimum basilicum L.) extract and essential oil on hyperlipidemia and oxidative stress in rats fed high-cholesterol diet

Yasemin Benderli Gökçe, Hilal Kanmaz, Beşir Er et al. · Food Bioscience · 2021 · 20 citations

Polyphenolics, Oxysterol, Lipid Nutrition +8

ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species

Didem Şahingil, Yasemin Benderli Gökçe, Ali Adnan Hayaloğlu · Journal of Food Composition and Analysis · 2022 · 20 citations

Peptide Fractions, Biochemistry, Model Cheeses +7

Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin

Mostafa Soltani, Didem Şahingil, Yasemin Benderli Gökçe et al. · Journal of Dairy Science · 2016 · 19 citations · Full text

Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology

Didem Şahingil, Yasemin Benderli Gökçe, Mehmet Yüceer et al. · LWT · 2018 · 18 citations

Engineering, Biochemistry, Response Surface Methodology +12